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The Best Gravlax Recipe On The Internet
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December 25, 2013
3:22 am
Anth
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OMG just had the first taste of my first attempt and it is fantastic both me and my wife had an amazing Xmas breakfast from your fantastic recipe 😉

Thanks again

Anth

December 25, 2013
1:34 pm
Anth
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I cold smoked one piece with oak just lightly for an hour and that also was amazing just enough to give if a light smokey taste over the lime and dill 😉

Brilliant

December 27, 2013
6:50 pm
Valerie
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J, thank you so much fir this wonderful recipe. My guests thought it was sensational and I thought it was the best I've ever had. I added some more salt and let it cure a little longer as you suggested. The next time I will make sure that I use regular salt.
Thanks again and have a great year in 2014.

December 27, 2013
9:05 pm
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Anth, Valerie:

You're welcome!  I'm glad you, your family, and your guests all enjoyed it.

Happy holidays,

JS

December 29, 2013
1:39 am
Erica
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This is a great recipe. For 1 kg of salmon I added in 3 crushed juniper berries (will use more next time) and instead of diced lime, I used the zest of 4 limes and added a spash of vodka. I don't chop the dill, just bruise it and lay it on whole (it is easier to remove). The end result was the best gravlax I have made, soft and delicious and not too salty. I cured it for 2 days. My family gave it rave reviews.

Thank you for posting such a detailed and fantastic recipe.

December 29, 2013
3:36 pm
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Erica:

You're welcome!  I'm glad I could spread a little bit of holiday cheer to you and yours.

JS

December 30, 2013
5:02 am
Anth
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Hi J

Just a quick on for you, I'm just on with another batch ready for New Years Day I have done a large salmon and wondered if you had any idea how long it would be good for when Vac Packed ? You say for to five days fresh, any ideas please ?

Anth

January 1, 2014
8:45 pm
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Anth:

I'm not sure...I've never had a vacuum-packer available to try it!  You'll have to experiment on your own.  Perhaps you can cut off a couple small pieces, vacuum-pack them, and see how long they take to go bad?

Salmon gets a very distinctive fishy odor when it starts to go bad, so it'll be easy to tell if you've waited too long.

JS

January 3, 2014
6:33 pm
Jcavage
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I made this for the first time 3 days ago.This is possibly the best lox I've ever had. What a great recipe! And easy. I used the lime zest as you you suggested and the flavor is sublime. Perfect, not overpowering. Thanks for this great recipe and technique.

January 3, 2014
10:15 pm
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Jcavage:

You're welcome! 

And yes, the lime zest is the secret ingredient: when used in the correct proportion, it pulls the other flavors together.

JS

January 15, 2014
4:26 pm
Jeremy
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Great recipe. Can you give advice on the texture and colour of the salmon when properly cured? Thanks, Jeremy

January 16, 2014
3:17 am
Tushar
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I love this recipe. We made something similar and made it with Beetroot. Very delicious and the colour is incredible:

Youtube video

January 17, 2014
7:39 pm
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Jeremy:

The color and texture will depend somewhat on the color and texture you started with -- wild Pacific salmon will be firmer and darker than farmed Atlantic salmon, for instance -- but I can give a couple rules of thumb:

1. The cured salmon will be a shade or two darker than the raw salmon.  It's a subtle change.  (Unless you use beet juice, which will color it a spectacular red.)

2. The cured salmon will be substantially firmer than the raw salmon.  It shouldn't be hard and crusty anywhere -- this recipe avoids that by using the correct amount of sugar and salt -- but it'll hold together better and cut much more easily.  

 

Tushar:

The beetroot indeed adds a wonderful color to the recipe!  (The directions in that video will produce some seriously crusty gravlax, though...)

I'm tempted to try the beetroot myself -- though I suspect I'll have to add more sugar and salt because the beetroot will absorb some of it.

JS

January 19, 2014
8:41 pm
Geraldini
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I just had the most incredible experience reading about your gravlax recipe... I had no idea that so many people were trying to find the perfect one! I have my salmon in the fridge right now …and I
can't wait to try it. ( It's from the Los Angeles Times.) I wish I had read yours before I tried it; but
now I will have a "test" sample. Your pix were great. I think we should form a gravlax club!!! I
can't wait to try yours!

January 21, 2014
8:15 pm
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Geraldini:

Of all the articles here at gnolls.org, this one gets the most search engine traffic -- from people searching for "gravlax recipe".

Please let us know what you find out once you've tried my recipe, as well as your current one: I'm always trying to improve it.  And I think this comment thread is the closest the Internet comes to a gravlax club: it's been going strong for nearly three years now...so feel free to share your experiences right here.

JS

February 1, 2014
9:01 pm
Tracy
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We fish Alaska yearly, sockeye, king, etc. I have been intimidated by gravlax recipes in the past. Especially those from Iceland, saltpeter is used! I tried your recipe on a small, test scale. 1.5 lbs of AK sockeye. Frozen from the summer of course.

About 48+ hrs, but I thought it was fabulous! Followed your basic recipe. Not sure about the texture. Perhaps since frozen?

Then again, I don't have a lot of experience with gravlaks...more so sushi, and smoked salmon.

However, I think it is a great first try!

Thanks for the recipe!

T

February 3, 2014
7:55 pm
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Tracy:

I'm glad you liked it!  And no, I wouldn't eat saltpeter either.  Ack!

Yes, frozen salmon won't give you quite the same buttery texture as fresh.  Or, perhaps, you just like a harder cure -- in which case you should feel free to add more sugar and salt.  Feel free to experiment until you find what works for you.

JS

February 12, 2014
9:37 am
Peter M.
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Lovely! This reminds me of my childhood in Denmark-- my mother would make "gravlax" on a regular basis, and even to a 7-year old, it was the most amazing food EVER. Now I feel inspired to try your recipe.

I'm personally inclined to stick with Atlantic salmon due to the generally higher fat content, which (I think) offers a better texture and milder, less "fishy" flavor. The mustard dill sauce is essential, though...

February 18, 2014
1:15 am
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Peter M:

In my opinion, fattier salmon tastes better in all situations, not just gravlax...

Let us know how the recipe works for you...and if you have a favorite recipe for the mustard-dill sauce, please share it!

JS

February 25, 2014
5:01 pm
Mary
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I am going to try this recipe but would like to add alcohol as well. I usually add 1-2 Tbs of brandy, depending on size of salmon. Would it be ok to splash salmon with brandy before adding salt and sugar mixture?

Mary

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